If you’re looking for a delightfully fun, crowd-pleasing dessert that packs all the flavor of your favorite Italian pastry without the fuss, these Mini Cannoli Cups are about to become your new obsession! Each bite delivers that classic crispy shell and creamy, chocolate-studded filling everyone loves, all in a charming, handheld size. Whether you serve them at parties, holidays, or casual get-togethers, these whimsical little treats will instantly brighten up the dessert table and make you the hero of the kitchen.
Ingredients You’ll Need
Let’s talk ingredients! Making Mini Cannoli Cups is all about picking high-quality, straightforward components that shine together. Each element creates that perfect balance of creamy, crunchy, and chocolatey—ensuring every cup bursts with flavor and texture.
- Refrigerated pie crusts (1 package, 15 oz, 2 crusts): The easiest shortcut for tender, golden shells that hold up beautifully to the creamy filling.
- Ricotta cheese (1 cup, drained): The star of traditional cannoli—make sure it’s well-drained for a smooth, non-watery filling.
- Mascarpone cheese (½ cup): Adds luxurious creaminess and richness to the filling, making each bite extra satisfying.
- Powdered sugar (½ cup): Sweetens the filling just right and keeps the texture velvety.
- Vanilla extract (1 teaspoon): A little bit brings all the lovely, classic Italian bakery flavor.
- Ground cinnamon (¼ teaspoon): Lends subtle warmth and traditional cannoli complexity.
- Mini chocolate chips (¼ cup): For irresistible pockets of chocolate in every creamy spoonful—plus extra for garnish!
- Orange zest (1 tablespoon, optional): Adds a bright citrusy twist if you love a zippy flavor boost.
- Powdered sugar (for dusting): A snowy finish that makes each cup look as sweet as it tastes.
- Mini chocolate chips or chopped pistachios (for garnish): Choose your favorite for a finishing touch—the color and crunch are irresistible.
How to Make Mini Cannoli Cups
Step 1: Prep the Pie Crusts
Start by preheating your oven to 425°F—trust me, the little details matter! Gently unroll your refrigerated pie crusts on a lightly floured surface. Using a 2½-inch round cookie cutter, cut out as many circles as you can. These rounds will form the crispy base of your Mini Cannoli Cups, and the cutter size ensures a perfect fit in the mini muffin tin.
Step 2: Shape and Bake the Cups
Carefully press each dough circle into the cups of a mini muffin tin, making sure they’re snugly nestled to form neat little “shells.” Prick the bottoms of each with a fork to keep them from puffing up too much in the oven. Bake for 8–10 minutes, or until golden brown, then let them cool completely in the pan—this helps them set and keeps the shells crisp.
Step 3: Prepare the Creamy Cannoli Filling
While your shells cool, it’s time for the real magic! In a medium bowl, mix together the drained ricotta, mascarpone cheese, powdered sugar, vanilla, ground cinnamon, and the optional orange zest. Stir until everything is creamy and uniform, then gently fold in those mini chocolate chips. (It’s hard not to sneak a taste at this point!) Chill the filling for at least 30 minutes—this lets it firm up and makes the cups easier to fill later.
Step 4: Fill the Mini Cannoli Cups
Once your baked shells are cool and your filling is chilled, it’s assembly time! You can use a small spoon for a rustic vibe, or pipe the filling in for a more polished look. Fill each shell generously—the contrast of the crisp cup and cloudlike filling is what makes Mini Cannoli Cups irresistible.
Step 5: Garnish and Serve
Finish your Mini Cannoli Cups by scattering extra mini chocolate chips or a sprinkle of chopped pistachios on top. Just before serving, dust them with a snowy layer of powdered sugar. The result is a platter of treats that look as special as they taste—don’t be surprised if they disappear in minutes!
How to Serve Mini Cannoli Cups
Garnishes
Garnishing your Mini Cannoli Cups is where you can really make them pop! Go traditional with mini chocolate chips sprinkled on top, or opt for chopped pistachios if you love a little extra crunch and color. A final dusting of powdered sugar makes them look elegant and bakery-worthy—plus, it’s a playful nod to classic cannoli. You can even grate a little fresh orange zest over the finished cups for a vibrant citrus aroma.
Side Dishes
These little bites are the ultimate party treat, but they’re also fantastic paired beside other classic Italian desserts, like tiramisu squares, biscotti, or fresh fruit salad. Serve them with hot espresso, cappuccino, or even a glass of limoncello for a truly Italian-inspired dessert spread that will wow every guest.
Creative Ways to Present
Elevate your Mini Cannoli Cups by presenting them on a beautiful cake stand, nestled in mini cupcake liners, or arranged in neat rows on a fancy platter. For fun, set up a DIY garnish bar with bowls of extra chips, nuts, or even candied cherry halves so guests can customize their own. They also make a delightful edible gift—just pop them into mini bakery boxes lined with parchment for a sweet surprise!
Make Ahead and Storage
Storing Leftovers
It’s best to store any leftover Mini Cannoli Cups in an airtight container in the fridge. To keep the shells crisp, only fill as many cups as you’ll serve at once, and store unfilled shells and filling separately if possible. The filled cups will stay tasty for a day, though the shell may soften a little over time.
Freezing
You can freeze the baked pie crust shells (unfilled) for up to two months. Let them cool fully, then pack them gently into a zip-top freezer bag with parchment between layers. The ricotta filling can also be made ahead and frozen, but for the best creamy texture, it’s better to keep it refrigerated and prepare it fresh when possible.
Reheating
If the baked cups need a little crisping after storage or freezing, pop them back into a 350°F oven for 4–5 minutes. Let them cool before filling. The filling itself does not need to be reheated; just give it a good stir if it’s been chilled for a while.
FAQs
Can I make Mini Cannoli Cups ahead of time?
Absolutely! You can bake the shells and prepare the filling a day ahead. Just wait to fill and garnish the cups until just before serving, so the shells stay delightfully crisp.
Do I need to drain the ricotta?
Yes—draining the ricotta is essential for a thick, creamy cannoli filling instead of a runny one. If you have time, let it sit in a fine mesh strainer or cheesecloth for a few hours before using.
What other fillings can I try?
Get creative! Try adding chopped candied fruit, toffee bits, or even flavored extracts (like almond or lemon) to the filling for a fun twist on classic Mini Cannoli Cups.
Can I use homemade pie dough?
Definitely! If you love making dough from scratch, go for it. The result will be even flakier—but using store-bought crust makes assembly quick and easy for busy days.
Are Mini Cannoli Cups gluten-free?
As written, they’re not gluten-free since they use regular pie crust. But you can absolutely substitute with your favorite gluten-free pie dough to suit your needs.
Final Thoughts
There’s just something about Mini Cannoli Cups that makes any occasion feel instantly more special. Whether you’re baking for a family party or simply want to treat yourself to a taste of Italy, these darling bites are easy, customizable, and impossible to resist. Once you try them, you’ll find yourself dreaming up new excuses to make them again and again—so don’t wait, gather your ingredients and see how quickly these little desserts disappear!
Print
Mini Cannoli Cups Recipe
- Total Time: 30 minutes
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
These Mini Cannoli Cups are a delightful twist on traditional cannoli, featuring a sweet and creamy filling nestled in a flaky pie crust cup. They are perfect for parties or as a special treat for any occasion.
Ingredients
Pie Crust Cups:
- 1 package (15 oz) refrigerated pie crusts (2 crusts)
Cannoli Filling:
- 1 cup ricotta cheese (drained)
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
- 1 tablespoon orange zest (optional)
For Garnish:
- Powdered sugar (for dusting)
- Mini chocolate chips or chopped pistachios (for garnish)
Instructions
- Preheat oven: Preheat the oven to 425°F.
- Prepare pie crust cups: Unroll pie crusts and cut out circles using a 2½-inch round cookie cutter. Press each circle into a mini muffin tin to form a cup and prick the bottoms with a fork. Bake for 8–10 minutes until golden brown. Let cool.
- Make filling: Mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Fold in mini chocolate chips. Refrigerate for at least 30 minutes.
- Fill cups: Spoon or pipe the filling into each shell. Garnish with additional chocolate chips or pistachios, and dust with powdered sugar.
Notes
- For best results, drain ricotta before using.
- Filling can be made a day ahead. Fill cups just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini cup
- Calories: 110
- Sugar: 6g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
